A popular formula on Japanese cookpad. Very very soft cake body. 28 by 28 baking tray. The practice is similar to the hill roll, the protein yolk is sent separately, the batter is moist and delicate, and it is stable and not defoaming. It is worthy of a trial.
Eggs are placed at room temperature, egg yolk protein is separated, low powder is sieved twice, baking tray paper
Add 1/3 of the total amount of white granulated sugar to the egg yolk, turn the electric egg beater to lighter color, and clean the egg beater.
Add the remaining white sugar in the protein and hit the hook in the figure. Be careful not to hit hard foaming
Take 1/3 of the protein and egg yolk and mix evenly
Sift all the low powder and mix well
Add the remaining protein and mix well
Stirred in a shiny state
The butter is melted in water (or microwave) and mixed into a shiny state.
Pour the baking pan from a height (this will eliminate some of the big bubbles)
Scrape the surface with a squeegee and gently pat the bottom of the baking tray to shake out the large bubbles and bake for 13 minutes at 180 degrees.
Move to the grilling net, cover the plastic wrap and cool to prevent drying (cover cling film is very easy to stick off the epidermis, I don't know if there is a better way)
Send fresh cream and hit hard.
Wipe the cream with a spatula, the part of the picture is smeared like a hill
The steps of the volume are not clear enough. It is recommended to search the video of the roasting test.
After the roll is finished, put it in the refrigerator for a few hours.